Rio Grande Egg Puffs Recipes

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

RIO GRANDE EGG PUFFS

Steps:

• For the sauce, warm the oil in a large saucepan over medium heat.
• Add the onion and garlic and saute until soft, about 3 minutes.
• Stir in the chile, breaking it into lumps.
• Gradually pour in 1 quart of water, stirring to combine.
• Bring the sauce to a boil, then reduce the heat to a simmer.
• Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
• (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
• Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
• Beat the egg whites with a mixer on high speed until they are stiff but not dry.
• Gently fold the yolk mixture into the egg whites.
• It's fine to have a few streaks remaining.
• Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
• Drop a large spoonful of the batter gently into the oil.
• Within seconds it should puff up to be about double in size.
• Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
• Remove with a slotted spoon and drain.
• Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
• Adjust the oil temperature a bit if necessary to get the desired result.
• Fry the remaining fritters a few at a time until all the batter is used.
• Spoon chile sauce on a platter and arrange the fritters over it.
• Serve immediately, passing any remaining sauce separately.

CREAM PUFFS WITH ICE CREAM AND HOT FUDGE SAUCE

Steps:

• Make the dough: Preheat oven to 425 degrees. with racks in upper and lower thirds. Butter two large rimmed baking sheets.
• Combine butter, 1 cup water, and salt in a 2-quart heavy saucepan; bring to a boil over high heat, stirring until butter melts. Reduce heat to medium.
• Add flour; cook, stirring with a wooden spoon, until mixture pulls away from the sides of the pan and forms a ball, 30 seconds to 1 minute (see Cook's Note). Remove from heat; cool 1 minute.
• With an electric handheld mixer, beat in eggs, a little bit at a time, until completely incorporated (dough should look shiny and be soft enough to slowly fall off a spoon).
• Bake the puffs: Drop heaping tablespoons of batter onto baking sheets (you should have 24 to 28), about 2 inches apart. Using a pastry brush, lightly brush puffs with egg wash (do not let it drip on sheets).
• Bake, rotating sheets between racks halfway through, until puffed and brown, about 25 minutes. Remove from oven; turn oven off.
• With a toothpick, poke a hole in each puff. Return to oven (still off) for 10 minutes (this helps puffs dry out).
• Fill the puffs: When cool, halve each puff horizontally with a serrated knife.
• Working in batches (to prevent ice cream from melting), place a small scoop of ice cream (2 to 3 tablespoons) in each bottom half. Replace tops; press gently. Arrange on one rimmed baking sheet; freeze until firm. Cover with plastic wrap; freeze up to 2 days.
• Arrange 3 filled puffs in each of eight shallow bowls; drizzle with warm Hot Fudge Sauce. Serve immediately.

EGG PUFFS

Steps:

• Pre heat the oven to 220 C/ gas 7 ( 200 c for fan assisted ovens)
• Heat oil in a pan and add mustard seeds. They will start to splutter. It might be a good idea to open your kitchen door during this step since some fire alarms are sensitive to this.
• Turn the hob to medium heat and add sliced onions and saute them till soft.
• Add chopped tomatoes to this and saute till they are soft.
• Lower the heat again, add the dry powders and saute till they release their oils and you can smell a wonderful aroma. Remove from heat. Your masala mix is ready.
• Prepare the puff pastry sheets by first cutting the roll in half, straightening each roll and dividing each rectangular sheet of pastry in to three squares, so you get 6 squares in total. You are going to use only 4 of those sheets for this recipe.
• Spoon the masala mix to the centre of the pastry square and place one half of a hard boiled egg on top. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. Brush oil on top of each parcel. Repeat till you have prepared all four pastry sheets. Your egg puffs are ready to go in the oven.
• Place your egg puffs on a baking sheet in the centre of the oven and bake for 25 - 30 minutes. Don't forget to check in between, since ovens vary and you dont want to burn your yummy puffs.
• Your puffs are ready to eat. Serve with a hot cup of milky tea and a napkin to catch crumbs.

EGG PUFF

Steps:

• Saute the vegetables in the butter over medium heat until softened, but not browned.
• Set aside to cool thoroughly.
• Whisk together the eggs, then add the cheese.
• Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
• Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
• Bake at 350 degrees F for 40-45 minutes.
• Let stand for 5 minutes before cutting.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,